Rinse rice, place in medium sized to large pot.Add all canned ingredients including liquid. Add chopped onions, 1 chipolte pepper and 3 bay leaves, seasonings. Add water. Cook rice mixture on high heat, Uncovered.Bringing to rolling boil, cook down till water is almost gone. There should be air pockets in rice mixture.Lower heat and cover cooking till all liquid is gone and rice is fluffy. About 25 minutes. Let mixture cool, take out bay leaves and chipolte pepper. Line pyrex pan with tin foil.Pour I can sauce in pan covering the bottom.Place 1/3 to 1/2 cup rice mixture into totilla flours (note: amount varies depending on the size of the flours)Fold over ends and roll like a burrito place seam side down in pan Fill entire pan with enchiladas stacking side by side.Cover with sauce and grated/shredded cheese. I prefer queso fresco in addition to shredded cheddar.Cover with tin foil do not uncover. Bake at 350 till completely heated, and cheese is melted. About 25-30 minutes.Garnish with Crema Mexicana. And slice avocado.